Smoked Trout Cakes With Mustard-Chive Cream Sauce

• 2 (1-ounce) slices white bread, divided
• 1 cup (8 ounces) refrigerated prepared mashed potatoes (such as Simply Potatoes)
• 4 ounces skinless, boneless smoked trout, flaked
• 1 large egg, lightly beaten
• 2 tablespoons low-fat sour cream
• 3 tablespoons coarsely chopped fresh chives
• 2 tablespoons minced fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Cooking spray

1. Prepare Mustard-Chive Cream Sauce.
2. Preheat oven to 350u0b0.
3. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Sprinkle 3/4 cup breadcrumbs on a baking sheet. Bake at 350u0b0 for 5 minutes or until golden; set aside.
4. Combine remaining 1/4 cup breadcrumbs, mashed potatoes, and next 7 ingredients in a medium bowl. Shape mixture into 8 small patties. Place toasted breadcrumbs on a plate or shallow dish. Dredge fish cakes in breadcrumbs and set aside.
5. Coat fish cakes on each side with cooking spray. Cook cakes in a medium nonstick skillet over medium-high heat 3 to 4 minutes on each side or until lightly browned. Top cakes with Mustard-Chive Cream Sauce.

white bread, potatoes, skinless, egg, lowfat sour cream, fresh chives, parsley, salt, pepper, cooking spray

Taken from www.myrecipes.com/recipe/smoked-trout-cakes-with-mustard-chive-cream-sauce (may not work)